Grandma’s Potato Salad Recipe (Edit recipe)

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This creamy potato salad is a must-have for any gathering, from backyard BBQs to game day tailgates. Made with tender russet potatoes, crisp celery, tangy pickles, and a flavorful mayo-mustard dressing, it’s packed with classic comfort. Hard-boiled eggs add richness, while a sprinkle of paprika on top brings that nostalgic finishing touch. It’s easy to make ahead and even better the next day. Whether you’re feeding your hungry teens or bringing a dish to share, this one’s always a hit!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

9

Serves: 20

Ingredients

8 Potatoes, Russet
3 Celery
30 Dill Pickle Slices
0.25 Red Onion, Chopped
8 Eggs, Boiled
1 cup Mayonnaise
0.25 cup Dijon Mustard
0.25 tsp Salt
0.125 tsp Black Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse and scrub the potatoes to remove excess dirt.
Stab each potato with a fork to puncture it.
Bring a pot of water to a boil then place potatoes in the pot.
Make sure your potatoes are covered with water and reduce the hea, simmer until the potatoes are tender.
*The potatoes will take 15-20 minutes, depending on the thickness.*
In another pot, start to boil your eggs for the hard-boiled eggs for the salad. I set a timer for two minutes per egg, for this batch, 16 minutes.
When the eggs are done, remove them from the water and allow them to chill in an ice water bath.
Once the eggs have cooled, peel, rinse to remove small eggshells, and set aside.
Remove the potatoes from water and allow them to cool off.
Once your potatoes are cooled off, remove the skin then dice them.
Set aside one of the eggs for the top of the salad garnishment.
In a large bowl, mix everything, including the mayo, mustard, salt, and pepper.
Slice the remaining eggs in half and pop out the yolks of the eggs into the bowl with the mayo dressing.
Use a fork or spatula to break up the yolks to combine with the mayo dressing.
Next, chop up your celery, onion, pickles, and egg whites.
Mix into the mayo dressing the celery, onlion, pickles, and egg whites. In a large bowl, combine the potatoes and the dressing.
I used an Egg Slicer to slice my garnishment egg for topping the salad.
Put in a serving dish and sprinkle with paprika and sliced boiled eggs.
Chill for at least 2-4 hours before serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	91
Fat:	10 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	8 g
Sodium:	154 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.